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Salmon Farro Salad

Servings: 4

Ingredients

  • 2 c cooked farro cooked according to package directions
  • 2 Tbls olive oil
  • 1 lb broccoli, cut into small florets can substitute broccolini, asparagus, etc
  • 6 oz kale, chopped into bite-size pieces can substitute spinach, chard, etc
  • 1 shallot, chopped
  • 3 cloves garlic, chopped
  • 1/4 c mint leaves, chopped
  • 1/4 c parsley, chopped
  • 1/4 c dill, chopped
  • 4 oz feta cheese, crumbled optional
  • 1 scallion, sliced

Baked Salmon

  • 1 lb salmon
  • 1 Tbls maple syrup
  • 1 Tbls dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1 Tbls olive oil, to drizzle on salmon

Vinaigrette

  • 3 Tbls olive oil
  • 2 Tbls apple cider vinegar
  • 1 1/2 Tbls dijon mustard
  • 1 Tbls maple syrup
  • salt & pepper to taste

Instructions

  • Preheat oven to 400F.
  • To a large pot of simmering salted water, drop your broccoli florets and let cook for 4-5 minutes. Remove, drain and set aside.
  • Add vinaigrette ingredients to a jar and shake well to combine. Set aside.
  • Brush the salmon with the mustard and syrup and then sprinkle with the spice mix. Drizzle it with olive oil.
  • Bake the salmon for about 15 minutes, depending on the thickness of the fish. Once done, flake it into smaller pieces using a fork.
  • Heat the olive oil in a large skillet over medium heat. Add in the shallot and garlic and cook for one minute. Add the broccoli and let cook for 4-5 minutes or until tender. Add the kale and season with salt and pepper. Cook for another couple of minutes until the kale softens to your liking.

Salad Assembly

  • In a large platter, layer the farro, then the sautéed greens, sprinkle with the fresh herbs and half of the crumbled feta (if using). Drizzle with half the dressing and toss to combine.
  • Top the salad with the flaked salmon, some extra feta (if using) and sliced scallion, then pour the remaining dressing over the top. Serve warm or at room temperature.